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Mexican Hot Chocolate with whipped cream and chocolate sprinkles in a mug.
Isabel Orozco-Moore

Mexican Hot Chocolate

Sweet and spicy, like every good relationship
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Servings: 2
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • 2 tbsps unsweetened cocoa powder
  • 2 tbsps granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 1/8 tsp chili powder -- optional for Erin
  • 1/8 tsp ground cayenne -- optional for Erin
  • 1 oz bittersweet chocolate
Optional Toppings
  • whipped cream -- LOTS
  • chocolate -- crumbles, sprinkly things
  • cinnamon sugar
  • cinnamon stick
  • mini marshmallows

Method
 

  1. In a medium saucepan, place the milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
  2. Mix together with a whisk and set the heat to medium high.
  3. Add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot. (But don't scorch yourself.)
  4. Divide hot chocolate into 2 mugs. (Or just one--you do you!)
  5. Top with whatever makes you happy. :-)

Notes

I tweaked this a little from some wonderful online recipes. I really have to tone down the heat for myself, so I guess I just make really tasty hot chocolate?
No matter how you make this, just don't forget the most important ingredient...love!